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Pair of studies indicate that new heart patients may derive previously unknown cardiac benefits from two pillars of the classic Mediterranean dietby Craig Weatherby

Acute coronary syndrome (ACS) is an umbrella term that covers unstable angina and heart attacks.

Heart attacks and angina alike result in large part from plaque buildup in the heart’s main arteries, which causes ischemic (iss-kee-mik) heart disease: the medical term for reduced blood and oxygen supply to heart muscle.

Now, the results of two new epidemiological studies offer evidence that fatty fish and olive oil alike may sharply reduce ACS patients’ risk of developing a heart-muscle problem called left ventricular systolic dysfunction (LVSD).

Their new findings lend more weight to the many studies suggesting that the idealized “Mediterranean” diet—that is, a diet low in refined foods and high in vegetables, fruits, extra virgin olive oil, nuts, whole grains, and fish—is good for the heart

Fish and olive oil may guard against heart-muscle dysfunctionResearchers from the University of Athens conducted two epidemiological studies that compared heart patients’ diets to their health outcomes over time.

Compared with people who ate little or no fish, ACS patients who reported moderate fish consumption

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one to two servings per week

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were 53 percent less likely to have developed LVSD.

In addition, moderate fish consumption was associated with greater capacity for the body to produce nitric oxide—a potent antioxidant and vasodilator that relaxes blood vessels and improves blood flow.

The researchers attributed the apparent ability of fish to protect against the development of heart muscle dysfunction to the beneficial effects of omega-3 fatty acids on the oxidation process and endothelial (artery lining) function.

As they wrote, “We revealed a dose-response association between fish consumption and the likelihood of developing left ventricular systolic dysfunction after an ACS [incident]. In particular, fish consumption of 1 to 2 times per week was independently associated with a considerable reduction of the odds of developing LVSD” (Kastorini CM et al. 2009).

To date, omega-3 fatty acids have been linked to reduced risk of sudden coronary death, ischemic stroke, and second heart attacks.